About Basil Plants

Basil originated in the hot climates of Asia and the Middle East.

Basil is an essential herb in Italian cuisine. Its distinctive aroma and rich pungent flavor have been prized by cooks for ages. Basil comes in many varieties, including green "sweet" basil, purple basil, lemon basil and Thai basil. Each basil variety has subtle differences in flavor. Basil also is fairly easy to cultivate.

Seeding Basil

Basil is a heat-loving herb that can't tolerate any frost. It does best when planted in full sun in moist but well-drained soil. In cold climates, start seeds indoors about six weeks before the last frost date for your area. When frost danger is past, transplant the basil outdoors so the plants are about 1 foot apart. In warmer climates, seed basil directly into your garden once soil has warmed.. Sow about ¼ inch deep after all danger of frost is past. When seedlings get a few inches tall, thin them so they are about 1 foot apart.

Garden Care

If you want a bountiful basil harvest, don't let your plants flower. Pinch off the center shoot at six weeks, before flowering, to force side shoots. Pinch off flower stalks from the side shoots when they start to develop. This makes for a very bushy plant. In hot climates or in times of scant rainfall, mulch will help ensure a steady soil moisture supply for the basil plants. Basil is generally disease-free, and most common garden pests won't eat it; however, some slugs and snails will eat basil leaves. The biggest threat to basil is an early cold snap, so harvest your plants well before frost threatens.

Harvesting

Basil is a pick-and-replenish herb. It is best when used fresh. You can snip off leaves for cooking or preserving when plants are about 1 foot tall. For preservation, freeze basil by chopping up bunches of freshly picked basil leaves and lightly pressing them into ice cube trays. Fill the tray compartments with water and freeze. Later, pop out the basil ice cubes and put in the freezer in plastic bags. They should be used within 12 months. Dry it by spreading the leaves in a sunny, well-ventilated place for three or four days. When dry, seal in plastic bags.

Using Basil

Basil is both a cooking herb and a medicinal plant, says the University of Vermont Extension Service website. In Italian cooking, it is an essential ingredient in tomato sauces. Mix the finely chopped leaves with olive oil, chopped garlic and parmesan cheese to make pesto sauce. Make basil oil or basil vinegar for flavoring salads by crushing the leaves and steeping them in the oil or vinegar. In folk medicine, basil tea made by steeping a few crushed basil leaves in hot water is used to soothe an upset stomach. Cosmetically, an aromatic bath recipe calls for infusing hot bathwater with a handful of fresh basil leaves.

References

• National Gardening Association: Basil Care Guide
• University of Vermont Extension Service: Many Uses for Basil; Dr. Leonard Perry